Oatmeal Pancakes

Saturday morning I walked the pup and came home starving only to realize I had a measly amount of cereal, and no bread for toasting. Since I like to start my day with carbs, it was a breakfast emergency. I scavenged around and realized I had just the right amount of stuff to make these oatmeal pancakes!

I threw the batter together, and gobbled these up with just enough time to get out the door to get my hair did. And you know what? I got to have them for breakfast on Sunday and today too!

Pancakes are a breeze, and when they’re full of oatmeal, they’re healthy. And when they’re topped with jam, they’re darn glorious.

P.S. Do me a favor, and avoid cutting yourself when slicing oranges for with your pancakes. Especially when you only have bear bandaids.

Oatmeal Pancakes {serves 4}
Recipe adapted from my homegirl, Betty Crocker


  • 1 large egg
  • 1/2 cup rolled oats, or quick-cooking oats
  • 1 cup milk
  • 2 T coconut oil, or canola oil
  • 1 T vanilla
  • 1 T brown sugar
  • 1/2 cup whole wheat pastry flour (or all-purpose)
  • 1 1/4-1/2 up all-purpose flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t kosher salt
  • jam or syrup, to serve


  1. Beat the egg using an electric mixer until pale and fluffy. Mix in the remaining ingredients, starting with just a cup of all-purpose flour. Add up to another 1/2 cup of flour to thicken the batter. If it gets too thick, add milk a tablespoon at a time until the perfect pancake consistency.
  2. Heat a griddle or skillet over medium heat. Spray with cooking spray. Scoop batter onto the warm griddle 1/3 cup at a time, flipping when the top is bubbled and the bottom is set.
  3. Keep warm in a 200°F oven or simply eat as you make them. If you have extras freeze them in a sealed container or bag and reheat in the toaster! Serve with jam or syrup.

Yay! Click HERE for a printable pdf of the recipe above.

Snoozin’ and treats.

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